MAKE-AHEAD STICKY TOFFEE PUDDING RECIPE - BBC FOOD
A classic version of sticky toffee pud – some versions put sauce on the bottom too – but it doesn’t need it. Serve with extra cream or ice cream.
Provided by The Hairy Bikers
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Butter an ovenproof dish – either a large traditional oval one or a brownie tin of around 20x30cm/8x12in.
- Put the dates and bicarbonate of soda into a bowl and cover with the boiling water. Leave to stand.
- Cream together the butter and sugars in a bowl until very soft and fluffy. Add the eggs, one a time, adding a heaped tablespoon of flour with each addition, then add the rest of the flour.
- Add all the dates and their soaking water and stir briefly to combine. Pour into the prepared dish. Bake in the oven for 25-30 minutes, or until springy to the touch and slightly shrinking away from the sides.
- While the pudding is baking, make the sauce. Put all the ingredients into a saucepan, stirring until the butter has melted and the sugars have dissolved. Turn up the heat and bring to the boil, then simmer for a few minutes, until the sauce has thickened to the consistency of a light custard (that is it should coat the back of a spoon).
- While the pudding is still hot, poke holes over the surface and pour over half the sauce. Set the rest of the sauce aside. Leave to stand for a while – the pudding can be left for a couple of days and will just get stickier. Serve warmed through again with the rest of the sauce, also warmed through.
JAMIE OLIVER EASY BEEF BOURGUIGNON RECIPE
Enriched with red wine and flavoured with bacon, mushroom, and baby onions, this sumptuous beef bourguignon recipe from Jamie Oliver is sure to impress at your next dinner party.
Provided by Jamie Oliver
Total Time 4 hours 30 minutes
Cook Time 4 hours 30 minutes
Yield Serves 10
Number Of Ingredients 1
Steps:
Get ahead: Chop the beef cheeks into 5cm chunks. Wash, trim and chop the carrots and celery into 3cm chunks. Peel the garlic and onion, then roughly chop. Place it all in a large bowl with the mustard, bay, cloves, a generous pinch of black pepper and the wine. Mix well, then cover and refrigerate overnight.
On the day: Preheat the oven to 160ºC. Pour the contents of the beef bowl into a colander set over another bowl. Pick out just the beef and pat dry with kitchen paper, then toss with the flour. Put a large casserole pan on a medium heat and melt the butter with 2 tablespoons of olive oil. In batches, brown the floured beef all over, turning with tongs and removing to a plate with any crispy bits once browned. Tip the veg into the pan, and cook for 10 minutes, or until starting to caramelize, stirring occasionally and scraping up any sticky bits. Return the beef to the pan, pour over the reserved wine and 750ml of boiling water, then bring to a simmer. Cover with a scrunched-up sheet of damp greaseproof paper and transfer to the oven for around 4 hours, or until the beef is beautifully tender, topping up with splashes of water, if needed.
To serve: When the beef is perfect, turn the oven off. Slice the bacon, then place in a large non-stick pan on a medium-high heat. Peel, chop and add the shallots, tossing regularly, then trim and halve or quarter the mushrooms, adding to the pan as you go. Cook for 15 to 20 minutes, or until golden, stirring regularly. Finely chop and toss through the parsley leaves, then pour the contents of the pan over the bourguignon and season to perfection, tasting and tweaking. Serve with the mash (page 290 of Together) and garlicky greens (page 291 of Together).
CALORIES 345kcal FAT 13.2g SAT FAT 4.8g PROTEIN 34.4g CARBS 11g SUGAR 4.2g SALT 0.7g FIBRE 2.8g
More about "sticky toffee pudding recipe nigella recipes"
STICKY TOFFEE PUDDING RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.7
Cuisine British
- To serve, spoon the pudding into individual bowls and pour around the extra sauce.
MAKE-AHEAD STICKY TOFFEE PUDDING RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5.0
Cuisine British
- While the pudding is still hot, poke holes over the surface and pour over half the sauce. Set the rest of the sauce aside. Leave to stand for a while – the pudding can be left for a couple of days and will just get stickier. Serve warmed through again with the rest of the sauce, also warmed through.
EASY STICKY TOFFEE PUDDING WITH TOFFEE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
Cuisine British
- To serve, turn the pudding out onto a plate, spoon the sauce over the top and around, then finish with a dollop of ice cream.
JAMES' STICKY TOFFEE PUDDING RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.3
Cuisine British
- To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream.
PLANT-BASED STICKY TOFFEE PUDDING RECIPE | LITTLE BOOK O…
From thehappyfoodie.co.uk
For the sponge:
Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line a deep 23cm (9in) square tin with greaseproof paper. Place the de-stoned dates in a bowl of hot water and leave to soak for 20 minutes. Once soaked, drain them and then place them in a food processor or a blender and whizz up until soft and paste-like. Then, set aside.
In a bowl, whisk the milk with the apple cider vinegar until fully combined. Set aside for 10 minutes to curdle – this creates a vegan buttermilk. In a large mixing bowl, sift the flour, caster sugar, baking powder, bicarbonate of soda, cinnamon and ginger. Mix well to combine.
Add the oil to the buttermilk and whisk to combine. Add the buttermilk mixture and the treacle to the dry ingredients and mix. Fold in the dates.
Pour the batter into the lined tin. Make sure to tap the tin on the worktop to remove any air bubbles. Place the tin in the centre of the oven and bake for 28–30 minutes. You will know it’s done when it is springy to the touch and a knife or skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin on a cooling rack while you make the caramel sauce.
For the caramel sauce:
Get all your ingredients ready before you start. Place the caster sugar into a medium-sized pan over a low–medium heat, stirring continuously with a wooden spoon or whisk for 5–8 minutes until the sugar Make sure it doesn’t burn.
When the sugar has completely melted and is golden, turn off the heat. Leave for a few seconds, then carefully add the cream and immediately stir It will steam and bubble, but keep stirring.
When the caramel starts to cool down, stir in the milk. Place the pan back over a low–medium heat and bring it back to the boil. It will begin to bubble – keep stirring for another 1–2 minutes.
Turn off the heat and pour the sauce into a heatproof bowl. Once cool, place in the fridge to set. It will thicken as it cools.
Allow the sauce to cool slightly before serving, then drizzle over the sponge and enjoy.
Store any leftover sponge in a sealed container in the fridge. Best enjoyed within a few days. You can store the leftover caramel sauce in an airtight container in the fridge for up to a few weeks.
Holly’s tip: This makes a great second-day pudding – eat cold or warm it up in the oven or microwave.
NIGELLA LAWSON CHOCOLATE TAHINI & BANANA PUDDING RECIPE ...
From thehappyfoodie.co.uk
1. Heat the oven to 180ºC/160ºC Fan. Get out an ovenproof dish with a capacity of about 750ml; mine is 18cm in diameter and 5cm deep.
2. Peel the bananas (don’t throw the skins away, though, but use them to make the Banana Skin and Cauliflower Curry on p.35 of Cook, Eat, Repeat) and, either by hand or using an electric mixer, mash the bananas, then beat in the oil. I use an American ¼ cup (60ml) measure to do this, and then fill it up with tahini (conveniently, 60ml of tahini weighs 50g) and beat that in. Beat in the yogurt (you can also fill the ¼ cup measure with it to get 50g). Beat in the egg, then the sugars and vanilla.
3. Whisk or fork together the flour, cocoa, bicarb and salt and slowly beat into the batter and when you can no longer see any specks of white, fold in the chocolate chips with a bendy spatula, which you will need to scrape the runny batter into the ovenproof dish.
4. Cook for 40–45 minutes, depending on whether you want it to have a gooily molten centre or not. Once it’s out of the oven, let it stand for 5–10 minutes before diving in for that first squidgy spoonful.
RIDICULOUSLY EASY STICKY TOFFEE PUDDING - THE CAFé SUCRE ...
From thecafesucrefarine.com
EASY MAKE AHEAD DESSERT & PUDDING RECIPES | 2021
From thehappyfoodie.co.uk
OLD-FASHIONED PUDDINGS - BBC FOOD
From bbc.co.uk
YORKSHIRE PUDDING - WIKIPEDIA
From en.m.wikipedia.org
BREAD AND BUTTER PUDDING - WIKIPEDIA
From en.m.wikipedia.org
EASY STICKY TOFFEE PUDDING | NIGELLA'S RECIPES | NIGELLA ...
From nigella.com
RIDICULOUSLY EASY STICKY TOFFEE PUDDING - THE CAFé SUCRE ...
From thecafesucrefarine.com
NIGELLA LAWSON - WIKIPEDIA
From en.m.wikipedia.org
SAFFRON BUN - WIKIPEDIA
From en.m.wikipedia.org
STICKY TOFFEE PUDDING | NIGELLA'S RECIPES | NIGELLA LAW…
From nigella.com
RIDICULOUSLY EASY STICKY TOFFEE PUDDING - THE CAFé SUCRE ...
From thecafesucrefarine.com
HOW LONG CAN I STORE STICKY TOFFEE SAUCE FOR? - NIGELLA.COM
From nigella.com
PEASE PUDDING - WIKIPEDIA
From en.m.wikipedia.org
YORKSHIRE PUDDING - WIKIPEDIA
From en.m.wikipedia.org